Social Link

Book Reviews February 2015

Terroir

The Cook Book

By Michael Broughton

In Terroir the Cookbook, celebrated South African Chef Michael Broughton takes us inside the kitchen of his restaurant of the same name, which is located in the exquisite Kleine Zalze winery. Michael has shared his approach to fine dining, by sharing favourite recipes for amuse-bouche to breads and everything in between. Recipes are authentic, and grounded the restaurant’s style of French classics, which by default means they are technically challenging. But they are broken down into their individual elements, with tips for timings, plating up and wine pairings so that even complicated dishes are within the realm of the enthusiastic cook. Techniques used in the restaurant are shared, with some suggested modifications for the home kitchen, so that the recipes don’t seem too far out of reach. Michael also provides the story behind many of the dishes, sharing their history in the restaurant and his approach to seasonal, local and best quality ingredients, .

The book is beautifully presented, personally written, and is as much a delight to read as a story, as it will be to cook with.

Meat

Everything You Need To Know

By Pat Lafrieda and Carolynn Carreno

This isn’t just an ordinary cook book on meat! its far more comprehensive and far more meatier! Each section covers a detailed description a particular cut of meat or type of meat. For example at the beginning of the Veal chapter there are 16 pages dedicated to discussing everything about the meat from where to buy it, where each cut is found on the animal and what each cut should look like, butchers techniques and more. Followed by a selection of delicious recipes to try with Veal. At the beginning of the book there is a whole chapter on tools, meat quality and safety, and even some tips on cooking from the book. If you like your protein and want to ensure you cook it right every time, then this is a highly recommended purchase.

Sunday Times Food Weekly Cookbook 3

By Hillary Biller and Sunday Times

Hilary Biller and Sunday Times have done it again in this third instalment of the Sunday Times Cookbook. Packed with easy to follow recipes that have been tried and tested, there is something for everyone here and this is an essential book to have in your kitchen. There is a recipe for every season and some really fun and creative dishes that will make any lunch or dinner a memorable one!

Chicken Night

By Kate McMillan

We’ve been waiting for some one to compile a book of wonderfully inventive ways to cook chicken and finally some one has done it, and done it well! 127 pages filled with the most scrumptious chicken dishes. Cooked in all the possible ways you could even imagine! There is no excuse any more! Say goodbye to diet compulsory steamed chicken breasted and boring Sunday roasts. You wont want to buy any other protein once you get a look at what these pages have to offer.